Suanlafen (Hot and Sour Glass Noodles)

Name: Suanlafen (Hot and Sour Glass Noodles)
Total time: 3 min 15 s
Cuisine: Chinese
Ingredients: Glass noodles appropriate amount; Cooking oil appropriate amount; Sesame seeds appropriate amount; Sichuan chili powder appropriate amount; Chili powder appropriate amount; Soju appropriate amount; Salt appropriate amount; Chinkiang vinegar appropriate amount; Sichuan peppercorn powder appropriate amount; Chicken bouillon powder appropriate amount; Dark soy sauce appropriate amount; Minced ginger appropriate amount; Sugar appropriate amount; Soy sauce appropriate amount; Fried soybeans appropriate amount; Fried peanuts appropriate amount; Bok choy appropriate amount; Cilantro appropriate amount

A recipe for Suanlafen, a representative Chongqing dish originating from Sichuan, China, with a spicy and sour flavor.

ChineseNoodles

⏱️ 3 min total📝 9 steps

🍳 Start Cooking

What You'll Need

Glass noodlesappropriate amount

Cooking oilappropriate amount

Sesame seedsappropriate amount

Sichuan chili powderappropriate amount

Chili powderappropriate amount

Sojuappropriate amount

Saltappropriate amount

Chinkiang vinegarappropriate amount

Sichuan peppercorn powderappropriate amount

Chicken bouillon powderappropriate amount

Dark soy sauceappropriate amount

Minced gingerappropriate amount

Sugarappropriate amount

Soy sauceappropriate amount

Fried soybeansappropriate amount

Fried peanutsappropriate amount

Bok choyappropriate amount

Cilantroappropriate amount

Instructions

Heat cooking oil in a pan to about 150 to 160 degrees.

In a bowl, combine sesame seeds, Sichuan chili powder, regular chili powder, soju, and salt.

Pour the heated oil over the mixture in three stages to make the chili oil for the Suanlafen.

When water boils, add the soaked glass noodles and boil for 3 minutes.

⏱️ 3m 0s

Make the broth by mixing Sichuan peppercorn powder, chicken bouillon, dark soy sauce, Chinkiang vinegar, minced ginger, salt, sugar, and soy sauce.

Drain the cooked noodles and add two ladles of the broth mixture into a serving bowl.

Place the boiled glass noodles into the serving bowl.

Blanch the bok choy briefly to use as a topping.

⏱️ 0m 15s

Top with minced preserved vegetables (zha cai), fried peanuts, fried soybeans, cilantro, and bok choy, then finish by drizzling generously with the prepared chili oil.